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* Quince - Very aromatic, but also has pectin haze. Also able to be used are Japanese flowering quince (Chaenomeles) <ref name="MTF_Thread"></ref>.
* Raspberries - Advice: use a fine-mesh bag for whole fruit or a fine-mesh strainer for puree since seeds/skins may not settle even with extended aging. Frozen products tend to be more consistent than fresh <ref name="MTF_Thread"></ref>. Raspberries can pair well with both pale and darker sour beers.
* Rose hips - dried forms can just be added without processing. Some recommend to freeze, boil and strain the rose hips (especially if sanitary conditions are required) . Although they may not make a large impact on flavor, removing the seeds is recommended for avoiding extra beer loss, and they reportedly become very "gooey" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1816234355071437/?comment_id=1816786628349543&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Bjarte Nataas. MilkThe Funk post on preparing rose hips. 09/09/2017.]</ref>. See also this [https://www.youtube.com/watch?v=YTJvr30FV3Q youtube video on removing the seeds].
* Sea Buckthorn - Adds a lot of acidity; add less to more sour beers. Juicing tends to be the most popular approach. See quantities below <ref name="sea_buckthorn" />.
* Sumac - Provides a lot of "lemony" acidity. Can boil it, but don't boil for too long or the nice red color will turn brown.